MESCLUN SALAD WITH OVEN-ROASTED PEPPERS AND FETA DRESSING
The trio of peppers adds nice color to this flavor-packed salad. 


 
2 large red bell peppers, halved lengthwise, seeded
2 large yellow bell peppers, halved lengthwise, seeded
2 large orange bell peppers, halved lengthwise, seeded
5 tablespoons olive oil, divided
6 ounces feta cheese, diced (about 1 1/2 cups), plus 
2 ounces coarsely crumbled (about 1/2 cup) 
6 tablespoons cold water
1 small garlic clove, chopped

1 1/2 4.5-ounce bags mesclun salad
1 1/2 tablespoons Sherry wine vinegar
Kalamata olives (optional)

 
Preheat oven to 425°F. Place all peppers, cut side down, 
on large rimmed baking sheet. Drizzle with 2 tablespoons 
oil. Roast until peppers are tender and brown in spots, 
about 45 minutes. Remove from oven and cool 15 minutes 
on baking sheet. Peel peppers; cut each half lengthwise 
into 4 strips. Season to taste with salt and pepper. 
Place in small bowl. (Peppers can be made 1 day ahead. 
Cover and chill.) 
Place 6 ounces diced feta, 6 tablespoons cold water, and 
1 tablespoon oil in processor; puree until smooth, about 
1 minute. Add garlic and blend 2 seconds. Set dressing 
aside. 

Place mesclun in large bowl. Toss with remaining 2 
tablespoons oil, then vinegar. Season to taste with salt 
and pepper. Arrange greens on large platter; top with 
peppers. Drizzle feta dressing over and sprinkle with 2 
ounces crumbled feta. Garnish with olives, if desired.



Makes 6 servings.


Bon Appétit
March 2004